1. Worcestershire Glazed Summer Heirloom Tomatoes

Ingredients:
● 6-8 heirloom tomatoes cut in half with cores removed
● 100g unsalted butter
● 50g Worcestershire sauce
● Smoked maldon salt to taste

Method:
In a cast iron pan, lay down your halved tomatoes cut side up. Add worcestershire sauce, unsalted butter. Cook over the Prokan
Infinity Grill over live coals. Let the butter melt and the Worcestershire sauce caramelize at the button of the pan and the tomatoes
sear.

2. Bechamel Sauce

Ingredients:
● 40g unsalted butter
● 24g all purpose flour
● 480g whole milk
● Kosher salt to taste
● Black pepper to taste
● Grated nutmeg to taste

Method:
In a sauce pot, melt the butter and let it simmer for 45 seconds until it starts to colour.
Add in all of your flour and whisk together, cook over low heat for 60-90 seconds stirring often.
Add in all of your whole milk, whisk together and cook over low heat to simmer. As the sauce simmers the bechamel will thicken.
Add your salt, pepper, and nutmeg to taste.
Set aside for cauliflower gratin.

Pro tip: Make the bechamel the night before or even a few days before and store in an airtight container in the refrigerator to make for a quick and easy prep when it’s time to make your gratin.

3. Shallot Marmalade

Ingredients:
● 1lb of shallots peeled and thinly sliced
● 30g canola oil
● 100g cognac cooked out
● 30g granulated sugar
● 30g balsamic vinegar
● Salt to taste
● Pepper to taste

Method:
In a saute pan or shallow sauce pot add canola oil and heat over medium high heat.
When oil is hot, add in your peeled and sliced shallots and cook over medium until soft, and translucent.
Turn down heat and continue to cook and caramelize slowly until the colour turns golden and shallots start to soften.
Add in the cognac and turn heat up, simmer and cook out the alcohol.
Add balsamic vinegar and sugar and continue to cook over medium heat.
Once most of the liquid has evaporated, season with salt and pepper and remove from heat.
Use immediately or store in an airtight container in the refrigerator for up to 5 days.

4. Cauliflower Gratin

Ingredients:
● 3L of lightly steamed cauliflower
● 2 cups of bechamel sauce
● ¾ cup of chopped smoked bacon
● 1 cup of shredded cheese
● Pepper to taste
● Toasted panko bread crumb to cover

Method:
Preheat the Prokan Kano Oven to 350F.
In a large mixing bowl, combine steamed cauliflower, bechamel sauce, bacon, shredded cheese, and black pepper. Mix well and transfer to an oven safe casserole dish or cast iron skillet.
Top the cauliflower gratin with the toasted panko crumbs.
Bake in a preheated Prokan Kano Oven at 350F for 15-20 minutes or until top if golden brown.

To Assemble Final Dish:
Preheat your Prokan Infinity Grill.

Preheat your Prokan Kano Oven.

Assemble your cauliflower gratin and set aside until its time to bake.

Assemble your worchestershire glazed tomatoes and have them ready to add to the grill once your steak is half way done.

Season your tomahawk steak with your favorite steak spice or keep it simple with garlic, salt, and pepper.

Start grilling your tomahawk steak.

Pro tip: make sure to temper your steak by removing it from the fridge for one hour before it’s time to cook. Simply leave it out covered at room temp one hour in advance.

Place the seasoned steak over the grill and cook over the live coals. Be sure to flip it every 3-4 minutes depending on how high you have the rack set above the coals. Move it over different spots on the grill and flip and rotate the steak regularly. You are looking foran internal temperature of 120-125F.

When your steak is hitting an internal temperature of 110F, add your prepped tomatoes in cast iron to the grill and cook over medium heat. This is a great time to also cook your favorite vegetable such as broccolini or zucchini.

At this time, you can get your cauliflower gratin into the preheated Prokan Kano Oven. Bake as directed and remove and set asidewhile you finish cooking your steak and tomatoes.

Once you get to an internal temperature of 120-125F (for medium rare) remove from the head and let the steak rest on a resting
rack for 10-15 minutes.

Once your steak is rested, you are ready to slice and enjoy. Serve alongside your cauliflower gratin, shallot marmalade, grilled veggies, and Worcestershire glazed summer tomatoes.

Just before eating, sprinkle smoked maldon salt over the sliced steak and glazed tomatoes.

Pro tip: Always temper your steaks before cooking, always rest your steaks after cooking, and always cut against the grain when slicing your steaks.